Methi matar is very famous dish from North India. It is very rich, creamy and flavorful dish.I get fresh methi bunch from farmers market, I tried...it tasted so good with chapati and Rice. Even my son also loved it. So try this creamy,rich and easy to make recipe.
- Fenugreek leaves/methi-1 cup (finely chopped)
- Green peas(matar)-1/2cup ( I used frozen)
- Cream-1/2cup ( I used half & half)
- Coriander powder-1/2tsp
- Cumin powder-1/4tsp
- Red chilli powder-1/4tsp
- Cashew( kaju)-12
- Cumin seed-1/2tsp
- Hing-1 pinch
Garam Masala for Grind:
Cinnamon (dalchini)-1/2 inch, black pepper( Kali mirch)5-6,
cardamom ( badi elayachi)-2, clove(Laung)3
Wash methi leaves in running water for 2-3 times. Drain and chop finely.
Roughly chop tomato, green chili,ginger and cashews, grind all into smooth paste
In the blender. Keep aside.Coarsely grind dry garam masala.
Heat oil in a pan add jeera when it splutters, add hing, coriander powder ,red chili powder
Ground paste and fry on medium heat till raw smell goes off without changing the color.
Add methi leaves and green peas and salt cook till peas and methi gets cooked well.
Add coarsely ground garam masala and sugar,Cook on medium heat for 4-5 minutes.
Add cream and mix properly. Let it simmer for 2- 3 minutes. You can adjust the consistency
By adding the water.